Best 4 Betelnut Pejiu Wus Emerald Fire Noodles With Cilantro Mint And Basil Recipes

BETELNUT PEJIU WU'S EMERALD FIRE NOODLES WITH CILANTRO, MINT, AND BASIL

Steps:

• In a large wok, saute pan, or skillet over medium heat, heat the oil.
• Add the ginger, garlic, and red curry paste and stir-fry until aromatic, about 3 minutes.
• Add the fish sauce, oyster sauce, and coconut milk and simmer for 3 minutes (The sauce can be made ahead to this point and set aside for 2 to 3 hours. Reheat before continuing).
• Just before serving, cook the noodles in a large pot of unsalted boiling water until tender, about 4 minutes.
• Drain.
• Increase heat under the sauce to high and add the noodles, herbs, bean sprouts, and the chili, if using.
• Toss until the noodles are heated through and well coated with sauce.
• Serve at once, on warmed plates.
• Note: Serve these noodles as a side dish with grilled meats, fish, or chicken.
• If you can't find spinach chow mein, use regular chow mein.
• Your dish won't be as emerald, but it will be fiery and delicious.
• Serves 3 or 4 as a side dish.

CILANTRO-AND-MINT SALAD

Steps:

• Wash the herbs and greens. Fill a large bowl or clean sink with cold water, and add the leaves. Swish them around to loosen dirt, then gently lift out and dry in a salad spinner or on clean kitchen towels. (You can do this up to a day ahead, refrigerating the dry leaves in sealed plastic bags or containers with a paper towel to absorb excess water.)
• When ready to serve, whisk together the salt, pepper, red-pepper flakes, lime juice and olive oil in a small bowl, then check the seasonings. Put the leaves in a large bowl, drizzle the dressing over them and toss gently to coat. Serve immediately.

RICE NOODLES WITH CILANTRO, MINT AND PEANUTS

Steps:

• Whisk vinegar and sugar in medium bowl to blend. Add onion rings and toss to coat. Cover and let stand at least 30 minutes and up to 4 hours. Drain, reserving 2 tablespoons vinegar mixture.
• Cook noodles in large pot of boiling water until tender but still firm to bite, about 2 minutes. Drain. Rinse under cold water. Drain well.
• Whisk lime juice, oil and crushed red pepper in small bowl to blend. Stir in mint and cilantro. Using kitchen shears, cut noodles into 3- to 4-inch-long sections. place handful of noodles in large bowl. Drizzle with reserved 2 tablespoons vinegar mixture and toss to coat. Add remaining noodles, cucumber, green onions, tomatoes and marinated onions. Drizzle lime juice mixture over and toss gently. Season to taste with salt and pepper. Sprinkle with peanuts and serve.

CHILE-OIL NOODLES WITH CILANTRO

Steps:

• Bring a large pot of water to boil and cook noodles according to package instructions, stirring from time to time to prevent them from sticking. Drain well in a colander, then run noodles under cold water until cooled.
• Meanwhile, in a large bowl, combine all three oils with the soy sauce and 1/2 cup garlic chives.
• Toss cooled noodles into the chile oil mixture. Gently fold in the crumbled fried shallots and chopped cilantro. Divide among four bowls, and top with more garlic chives and cilantro sprigs.